Blistered Asparagus with Feta and Dukkah Inspired Mix
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Serves: 2
 
Asparagus blistered over a high heat is my first craving when it comes into season. I like to top it with creamy salty feta and the flavour bomb of a crunchy spiced dukkah inspired mix. Dukkah’s origin is in Egyptian cuisine. There are ways to make it with different combinations of nuts and spices but I prefer to keep it simple using just four ingredients. For a more substantial serving, add a self-saucing gooey soft boiled egg on top.
Ingredients
FOR THE DUKKAH
FOR THE DISH
  • 2 tbsp olive oil
  • 500g/1lb 2oz asparagus, tough ends snapped off and trimmed
  • juice of 1 lemon
  • 80g/2¾oz feta cheese
  • salt and pepper
Instructions
  1. For the dukkah, heat a dry frying pan to a medium-high heat. Toast the hazelnuts for 2–3 minutes until they start to brown and release their oils, slide out of the pan. Set aside. Next, add the sesame seeds to the frying pan – they will toast and start to dance around the pan in a matter of seconds – transfer into your mortar bowl. Lastly, toast the coriander and cumin together, until they start to smell fragrant. Transfer to your mortar with the sesame seeds. Using your pestle, roughly break all the seeds down, leaving a little texture. Roughly chop your hazelnuts then add these into the spices. Gently pound the hazelnuts into the spices, again leaving a little texture.
  2. Wipe out the pan, and put back on a medium-high heat with 2 tablespoons of olive oil. Add your asparagus and cook for 5–7 minutes (depending on the thickness of the spears), tossing regularly until blistered on all sides. Transfer to a serving platter, season with salt and pepper, and squeeze over the juice of a lemon. Crumble over the feta and top with as much dukkah as you fancy.
Notes
Try the feta and dukkah combo with purple sprouting broccoli or griddled spring onions instead.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/blistered-asparagus-with-feta-and-dukkah-inspired-mix/